Quality of ‘Royal Gala’ cut apple during osmotic dehydration
Abstract The present work aimed to evaluate quality parameters of ‘Royal Gala’ apple cubes during osmotic dehydration (OD). We investigated the following OD conditions: osmotic agent, pressure, and temperature. The osmotic agent, being lower after OD with sorbitol than sucrose solutions, mainly infl...
Gespeichert in:
| Veröffentlicht in: | Brazilian Journal of Food Technology 2020, Vol.23, p.1-9 |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 9 |
|---|---|
| container_issue | |
| container_start_page | 1 |
| container_title | Brazilian Journal of Food Technology |
| container_volume | 23 |
| creator | Pieters, Bert Assis, Fernanda Rosa Morais, Rui Manuel Santos Costa Morais, Alcina Maria Miranda Bernardo |
| description | Abstract The present work aimed to evaluate quality parameters of ‘Royal Gala’ apple cubes during osmotic dehydration (OD). We investigated the following OD conditions: osmotic agent, pressure, and temperature. The osmotic agent, being lower after OD with sorbitol than sucrose solutions, mainly influenced the water activity of the product. The color changes increased with increased temperature and were higher in vacuum experiments than at atmospheric pressure. In general, we recommend OD at 25 °C and atmospheric pressure for the preservation of the total phenolic content (TPC) and antioxidant activity (AA) of apple cubes during the process. Peleg’s model was found to provide the best fit of TPC and AA data.
Resumo O objetivo do presente trabalho foi avaliar parâmetros de qualidade de cubos de maçã Royal Gala durante o processo de desidratação osmótica (DO). As condições de operação da DO investigadas foram: o agente osmótico, a pressão e a temperatura. A atividade de água do produto foi influenciada principalmente pelo agente osmótico, sendo menor após DO com soluções de sorbitol do que de sacarose. Alterações de cor aumentaram com o incremento da temperatura e foram maiores nas experiências a vácuo do que à pressão atmosférica. Em geral, DOs a 25 °C e à pressão atmosférica são recomendadas para a conservação do teor em fenóis totais (TFT) e da atividade antioxidante (AA) dos cubos de maçã durante o processo. O modelo de Peleg permitiu o melhor ajuste dos dados experimentais de TFT e AA. |
| doi_str_mv | 10.1590/1981-6723.05919 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_doaj_</sourceid><recordid>TN_cdi_proquest_journals_2397630826</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><doaj_id>oai_doaj_org_article_60715827ac1c4db69ffe31f2c52e1503</doaj_id><sourcerecordid>2397630826</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3599-86e5b01d8639f93efc7cfe885b3cc28b05b7df9248cd36e8455a9fb151abdf1e3</originalsourceid><addsrcrecordid>eNpNkMtKAzEYhYMoWGrXbgOup81lkkl2StFaKIii65BrnTJtxszMors-hr5en8RpK8XV_3M4nHP4ALjFaIyZRBMsBc54QegYMYnlBRiclct__zUYNU1pUM4o5pTJAbh_7XRVtlsYA9zvvt_iVldwpiu93_1A27VQ13XloetSuVnC2KxjW1ro_OfWJd2WcXMDroKuGj_6u0Pw8fT4Pn3OFi-z-fRhkdm-R2aCe2YQdoJTGST1wRY2eCGYodYSYRAzhQuS5MI6yr3IGdMyGMywNi5gT4dgfsp1Ua9Uncq1TlsVdamOQkxLpVO_rfKKowIzQQptsc2d4TIET3EglhGPGaJ91t0pq07xq_NNq1axS5t-viJUFpwiQXjvmpxcNsWmST6cWzFSB-rqwFUduKojdfoLevF1Eg</addsrcrecordid><sourcetype>Open Website</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2397630826</pqid></control><display><type>article</type><title>Quality of ‘Royal Gala’ cut apple during osmotic dehydration</title><source>DOAJ Directory of Open Access Journals</source><source>Free E-Journal (出版社公開部分のみ）</source><creator>Pieters, Bert ; Assis, Fernanda Rosa ; Morais, Rui Manuel Santos Costa ; Morais, Alcina Maria Miranda Bernardo</creator><creatorcontrib>Pieters, Bert ; Assis, Fernanda Rosa ; Morais, Rui Manuel Santos Costa ; Morais, Alcina Maria Miranda Bernardo</creatorcontrib><description>Abstract The present work aimed to evaluate quality parameters of ‘Royal Gala’ apple cubes during osmotic dehydration (OD). We investigated the following OD conditions: osmotic agent, pressure, and temperature. The osmotic agent, being lower after OD with sorbitol than sucrose solutions, mainly influenced the water activity of the product. The color changes increased with increased temperature and were higher in vacuum experiments than at atmospheric pressure. In general, we recommend OD at 25 °C and atmospheric pressure for the preservation of the total phenolic content (TPC) and antioxidant activity (AA) of apple cubes during the process. Peleg’s model was found to provide the best fit of TPC and AA data.
Resumo O objetivo do presente trabalho foi avaliar parâmetros de qualidade de cubos de maçã Royal Gala durante o processo de desidratação osmótica (DO). As condições de operação da DO investigadas foram: o agente osmótico, a pressão e a temperatura. A atividade de água do produto foi influenciada principalmente pelo agente osmótico, sendo menor após DO com soluções de sorbitol do que de sacarose. Alterações de cor aumentaram com o incremento da temperatura e foram maiores nas experiências a vácuo do que à pressão atmosférica. Em geral, DOs a 25 °C e à pressão atmosférica são recomendadas para a conservação do teor em fenóis totais (TFT) e da atividade antioxidante (AA) dos cubos de maçã durante o processo. O modelo de Peleg permitiu o melhor ajuste dos dados experimentais de TFT e AA.</description><identifier>ISSN: 1981-6723</identifier><identifier>ISSN: 1516-7275</identifier><identifier>EISSN: 1981-6723</identifier><identifier>DOI: 10.1590/1981-6723.05919</identifier><language>eng</language><publisher>Campinas: Instituto de Tecnologia de Alimentos (ITAL)</publisher><subject>Antioxidant activity ; Antioxidants ; Apples ; Atmospheric pressure ; Color ; Cubes ; Dehydration ; Mathematical models ; Osmotic agent ; Phenolic compounds ; Phenols ; Preservation ; Pressure ; Sorbitol ; Sucrose ; Sugar ; Temperature ; Total phenolic content ; Vacuum ; Water activity</subject><ispartof>Brazilian Journal of Food Technology, 2020, Vol.23, p.1-9</ispartof><rights>2020. This work is published under https://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3599-86e5b01d8639f93efc7cfe885b3cc28b05b7df9248cd36e8455a9fb151abdf1e3</citedby><cites>FETCH-LOGICAL-c3599-86e5b01d8639f93efc7cfe885b3cc28b05b7df9248cd36e8455a9fb151abdf1e3</cites><orcidid>0000-0002-1059-9649</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,864,4024,27923,27924,27925</link.rule.ids></links><search><creatorcontrib>Pieters, Bert</creatorcontrib><creatorcontrib>Assis, Fernanda Rosa</creatorcontrib><creatorcontrib>Morais, Rui Manuel Santos Costa</creatorcontrib><creatorcontrib>Morais, Alcina Maria Miranda Bernardo</creatorcontrib><title>Quality of ‘Royal Gala’ cut apple during osmotic dehydration</title><title>Brazilian Journal of Food Technology</title><description>Abstract The present work aimed to evaluate quality parameters of ‘Royal Gala’ apple cubes during osmotic dehydration (OD). We investigated the following OD conditions: osmotic agent, pressure, and temperature. The osmotic agent, being lower after OD with sorbitol than sucrose solutions, mainly influenced the water activity of the product. The color changes increased with increased temperature and were higher in vacuum experiments than at atmospheric pressure. In general, we recommend OD at 25 °C and atmospheric pressure for the preservation of the total phenolic content (TPC) and antioxidant activity (AA) of apple cubes during the process. Peleg’s model was found to provide the best fit of TPC and AA data.
Resumo O objetivo do presente trabalho foi avaliar parâmetros de qualidade de cubos de maçã Royal Gala durante o processo de desidratação osmótica (DO). As condições de operação da DO investigadas foram: o agente osmótico, a pressão e a temperatura. A atividade de água do produto foi influenciada principalmente pelo agente osmótico, sendo menor após DO com soluções de sorbitol do que de sacarose. Alterações de cor aumentaram com o incremento da temperatura e foram maiores nas experiências a vácuo do que à pressão atmosférica. Em geral, DOs a 25 °C e à pressão atmosférica são recomendadas para a conservação do teor em fenóis totais (TFT) e da atividade antioxidante (AA) dos cubos de maçã durante o processo. O modelo de Peleg permitiu o melhor ajuste dos dados experimentais de TFT e AA.</description><subject>Antioxidant activity</subject><subject>Antioxidants</subject><subject>Apples</subject><subject>Atmospheric pressure</subject><subject>Color</subject><subject>Cubes</subject><subject>Dehydration</subject><subject>Mathematical models</subject><subject>Osmotic agent</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Preservation</subject><subject>Pressure</subject><subject>Sorbitol</subject><subject>Sucrose</subject><subject>Sugar</subject><subject>Temperature</subject><subject>Total phenolic content</subject><subject>Vacuum</subject><subject>Water activity</subject><issn>1981-6723</issn><issn>1516-7275</issn><issn>1981-6723</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><sourceid>DOA</sourceid><recordid>eNpNkMtKAzEYhYMoWGrXbgOup81lkkl2StFaKIii65BrnTJtxszMors-hr5en8RpK8XV_3M4nHP4ALjFaIyZRBMsBc54QegYMYnlBRiclct__zUYNU1pUM4o5pTJAbh_7XRVtlsYA9zvvt_iVldwpiu93_1A27VQ13XloetSuVnC2KxjW1ro_OfWJd2WcXMDroKuGj_6u0Pw8fT4Pn3OFi-z-fRhkdm-R2aCe2YQdoJTGST1wRY2eCGYodYSYRAzhQuS5MI6yr3IGdMyGMywNi5gT4dgfsp1Ua9Uncq1TlsVdamOQkxLpVO_rfKKowIzQQptsc2d4TIET3EglhGPGaJ91t0pq07xq_NNq1axS5t-viJUFpwiQXjvmpxcNsWmST6cWzFSB-rqwFUduKojdfoLevF1Eg</recordid><startdate>2020</startdate><enddate>2020</enddate><creator>Pieters, Bert</creator><creator>Assis, Fernanda Rosa</creator><creator>Morais, Rui Manuel Santos Costa</creator><creator>Morais, Alcina Maria Miranda Bernardo</creator><general>Instituto de Tecnologia de Alimentos (ITAL)</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QR</scope><scope>7RQ</scope><scope>7T7</scope><scope>7U7</scope><scope>7X2</scope><scope>7XB</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8G5</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>CLZPN</scope><scope>DWQXO</scope><scope>FR3</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M2O</scope><scope>M7S</scope><scope>MBDVC</scope><scope>P64</scope><scope>PADUT</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><scope>Q9U</scope><scope>U9A</scope><scope>DOA</scope><orcidid>https://orcid.org/0000-0002-1059-9649</orcidid></search><sort><creationdate>2020</creationdate><title>Quality of ‘Royal Gala’ cut apple during osmotic dehydration</title><author>Pieters, Bert ; Assis, Fernanda Rosa ; Morais, Rui Manuel Santos Costa ; Morais, Alcina Maria Miranda Bernardo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3599-86e5b01d8639f93efc7cfe885b3cc28b05b7df9248cd36e8455a9fb151abdf1e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Antioxidant activity</topic><topic>Antioxidants</topic><topic>Apples</topic><topic>Atmospheric pressure</topic><topic>Color</topic><topic>Cubes</topic><topic>Dehydration</topic><topic>Mathematical models</topic><topic>Osmotic agent</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Preservation</topic><topic>Pressure</topic><topic>Sorbitol</topic><topic>Sucrose</topic><topic>Sugar</topic><topic>Temperature</topic><topic>Total phenolic content</topic><topic>Vacuum</topic><topic>Water activity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Pieters, Bert</creatorcontrib><creatorcontrib>Assis, Fernanda Rosa</creatorcontrib><creatorcontrib>Morais, Rui Manuel Santos Costa</creatorcontrib><creatorcontrib>Morais, Alcina Maria Miranda Bernardo</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Chemoreception Abstracts</collection><collection>Career & Technical Education Database</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Agricultural & Environmental Science</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>Latin America & Iberia Database</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agriculture Science Database</collection><collection>ProQuest research library</collection><collection>Engineering Database</collection><collection>Research Library (Corporate)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Research Library China</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering collection</collection><collection>ProQuest Central Basic</collection><collection>DOAJ Directory of Open Access Journals</collection><jtitle>Brazilian Journal of Food Technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Pieters, Bert</au><au>Assis, Fernanda Rosa</au><au>Morais, Rui Manuel Santos Costa</au><au>Morais, Alcina Maria Miranda Bernardo</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Quality of ‘Royal Gala’ cut apple during osmotic dehydration</atitle><jtitle>Brazilian Journal of Food Technology</jtitle><date>2020</date><risdate>2020</risdate><volume>23</volume><spage>1</spage><epage>9</epage><pages>1-9</pages><issn>1981-6723</issn><issn>1516-7275</issn><eissn>1981-6723</eissn><abstract>Abstract The present work aimed to evaluate quality parameters of ‘Royal Gala’ apple cubes during osmotic dehydration (OD). We investigated the following OD conditions: osmotic agent, pressure, and temperature. The osmotic agent, being lower after OD with sorbitol than sucrose solutions, mainly influenced the water activity of the product. The color changes increased with increased temperature and were higher in vacuum experiments than at atmospheric pressure. In general, we recommend OD at 25 °C and atmospheric pressure for the preservation of the total phenolic content (TPC) and antioxidant activity (AA) of apple cubes during the process. Peleg’s model was found to provide the best fit of TPC and AA data.
Resumo O objetivo do presente trabalho foi avaliar parâmetros de qualidade de cubos de maçã Royal Gala durante o processo de desidratação osmótica (DO). As condições de operação da DO investigadas foram: o agente osmótico, a pressão e a temperatura. A atividade de água do produto foi influenciada principalmente pelo agente osmótico, sendo menor após DO com soluções de sorbitol do que de sacarose. Alterações de cor aumentaram com o incremento da temperatura e foram maiores nas experiências a vácuo do que à pressão atmosférica. Em geral, DOs a 25 °C e à pressão atmosférica são recomendadas para a conservação do teor em fenóis totais (TFT) e da atividade antioxidante (AA) dos cubos de maçã durante o processo. O modelo de Peleg permitiu o melhor ajuste dos dados experimentais de TFT e AA.</abstract><cop>Campinas</cop><pub>Instituto de Tecnologia de Alimentos (ITAL)</pub><doi>10.1590/1981-6723.05919</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0002-1059-9649</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1981-6723 |
| ispartof | Brazilian Journal of Food Technology, 2020, Vol.23, p.1-9 |
| issn | 1981-6723 1516-7275 1981-6723 |
| language | eng |
| recordid | cdi_proquest_journals_2397630826 |
| source | DOAJ Directory of Open Access Journals; Free E-Journal (出版社公開部分のみ） |
| subjects | Antioxidant activity Antioxidants Apples Atmospheric pressure Color Cubes Dehydration Mathematical models Osmotic agent Phenolic compounds Phenols Preservation Pressure Sorbitol Sucrose Sugar Temperature Total phenolic content Vacuum Water activity |
| title | Quality of ‘Royal Gala’ cut apple during osmotic dehydration |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-28T10%3A11%3A08IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_doaj_&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Quality%20of%20%E2%80%98Royal%20Gala%E2%80%99%20cut%20apple%20during%20osmotic%20dehydration&rft.jtitle=Brazilian%20Journal%20of%20Food%20Technology&rft.au=Pieters,%20Bert&rft.date=2020&rft.volume=23&rft.spage=1&rft.epage=9&rft.pages=1-9&rft.issn=1981-6723&rft.eissn=1981-6723&rft_id=info:doi/10.1590/1981-6723.05919&rft_dat=%3Cproquest_doaj_%3E2397630826%3C/proquest_doaj_%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2397630826&rft_id=info:pmid/&rft_doaj_id=oai_doaj_org_article_60715827ac1c4db69ffe31f2c52e1503&rfr_iscdi=true |